Hot Seafood dip

Saw this on Paula Deans show, it looked and sounded incredible.
1 lb. coarse chopped cooked shrimp[I'd have used raw]
1 lb crab claw[I would use Backfin]
1 cup mayo
1 can Cream of Shrimp soup only using the bottom half of the can, where the shrimp bits have settled
2 lbs. ground Parmesan cheese
mix together
bake at 325 for 20-25 minutes
Toast points or crackers of choice for dipping

Thirty bucks worth of cheese and 15 bucks worth of crab?

wow...think she used the cheap parm in the green can?
That sounds like a dip I'd like to eat, but not pay for!

That's 5 pounds of dip right there....perhaps it's ok
to cut the recipe (and the cost) in half.

Captain Morgan


That's 5 pounds of dip right there....perhaps it's ok
to cut the recipe (and the cost) in half.

That's a lot of toast points or crackers.

From the Food Network website:
Paula Dean's Shore Is Good Seafood Dip
Ingredients
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper
Directions
Preheat oven to 325 degrees F.
Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

That's a bit different.

Michael Hoffman

Captain Morgan


That's 5 pounds of dip right there....perhaps it's ok
to cut the recipe (and the cost) in half.

That's a lot of toast points or crackers.

I agree, it was a huge amount, not for a small party, but I was giving the recipe she used, one could use 1/4 of the recipe for a small get together!

Thanks, Mr.Hoffman, for the updated version of the dip. Sounds wonderful.And chewingthefat-thanks for introducing the subject.

Michael Hoffman


From the Food Network website:
Paula Dean's Shore Is Good Seafood Dip
Ingredients
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper
Directions
Preheat oven to 325 degrees F.
Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

That's a bit different.

 
Your right, she did have celery onions and peppers, sauted now that I think about it, however I just reported what she made in the quantity of shrimp, crab and parma, obviously the Food Network Recipe is different.

I'm just guessing, but I'd bet what you saw was from her new show about large parties, and the recipe I found was from her old one about cooking for smaller groups.

I like hot artichoke dip better than hot seafood dip.
I think seafood dip should be cold.
.....just my opinion.......

When I'm forced to go to Red Lobster we always get the seafood dip bowl, this sounds similar and sounds good too!

Lol, Mike S.Bob and I feel the same way-when we are FORCED to go to Red Lobster, we always get the seafood dip bowl.Its about the only thing Bob will eat anymore( well he will scarf the bicuits)So this recipe is a welcome addition to our appetizer selections at home.

fabulousoyster


I like hot artichoke dip better than hot seafood dip.
I think seafood dip should be cold.
.....just my opinion.......

You can make that work by putting it in the fridge overnight after cooking!

Yes, but it needs some cream cheese.
That recipe looks like a soup.
The REASON I don't like hot dips is because the bread or cracker is never strong enough to take the weight of the pieces in the hot dip, the heat softens the bread and the bread falls apart, never reaching the mouth.... 

Ann, your Bob and I are alike in that regards at least. RL serves theirs hot and I like it that way.

Absolutely, my friend. Bob actually hates the aforementined, but will go there on the reqest of his cousins who live in N.C. Go figure-i have had some great fresh seafood there.... at local restaurants. But in a pinch, the dip will do!

I guess I'm from the "old school". Why would anyone want to add cheese to a seafood dip. And using only the bottom portion of a canned shrimp soup? Sorry, but that just doesn't sound very appetizing to me. Can you tell, I'm not a really big fan of Paula?